Sugar-free Orange Mousse with Sukrin Icing

The smarter difference: 26% less calories and 88% fewer carbs than regular orange mousse Serves: 4  Time to prepare: 15 mins  Preparation: Easy Free From: Sugar, Gluten, Wheat and Yeast  Suitable for Diets: Coeliacs and Diabetics Suitable for Lifestyles: Sugar-Free, Low-Carb and Vegetarian   Allergens (Contains): Eggs Beneficial Nutrition: Sugar-Free Sukrin Products: Sukrin Icing #byebyesugar #sukrinuk #glutenfree #weightloss #healthy #diet #mousse #recipe #baking

The smarter difference: 26% less calories and 88% fewer carbs than regular orange mousse

Serves: 4  Time to prepare: 15 mins  Preparation: Easy
Free From: Sugar, Gluten, Wheat and Yeast 
Suitable for Diets: Coeliacs and Diabetics
Suitable for Lifestyles: Sugar-Free, Low-Carb and Vegetarian  
Allergens (Contains): Eggs
Beneficial Nutrition: Sugar-Free
Sukrin Products: Sukrin Icing

#byebyesugar #sukrinuk #glutenfree #weightloss #healthy #diet #mousse #recipe #baking

 

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Sukrin Sugar-free orange mousse, low carb with Sukrin Icing

This is a really yummy mousse which uses Sukrin Icing to sweeten it, which is our version of icing sugar but with zero carbs, zero calories. It is fairly simple to make, and although we used gelatine to set it, it could just as easily be made with agar for a vegetarian version. Don't overwhip the cream or it will be difficult to mix into the egg and Sukrin mixture. This recipe is a great example of how to use Sukrin Icing to it's best effect. You honestly can't tell that it hasn't been made with sugar, it tastes luxurious and decadent! We made it in teacups which would look great for a dinner party, served with some orange segments.

 

Instructions

  • Soak the leaf gelatine in cold water for 5 minutes to soften. Whisk the eggs with the Sukrin Icing until light and fluffy. Whip the cream. Gently combine the sukrin-egg mixture with the whipped cream. Grate the zest of the orange, and squeeze the juice.
     

  • Squeeze the water out of the gelatine, then dissolve in 50ml of boiling water. Stir the dissolved gelatine, orange juice and grated orange zest into the cream and sukrin-egg mixture.
     

  • Pour the mixture into a serving bowl or bowls. Chill for a couple of hours before serving to firm. Decorate with orange slices or grated orange zest. A little orange extract can be added to increase the flavour if desired.

 

Ingredients

6 sheets Leaf gelatine
50 ml Boiling Water
3 Eggs - medium
6 tablespoons Sukrin Icing
300 ml Whipping cream
1 Orange